Lime, White Chocolate and Raspberry Cookies

Lime, White Chocolate and Raspberry Cookies

These are SO simple to make and will keep in the freezer - so great for those occasions when you need to produce a delicious treat but can't be bothered baking!  They are loved by adults and children alike.


  • 2 cups S/R Flour
  • 2 cups S/R Flour
  • 2/3 cups caster sugar
  • 75 g unsalted butter melted
  • 2 Tbs lime juice
  • grated zest 2 limes
  • 1 tsp vanilla
  • 1 egg
  • 1 egg yolk
  • 1/4 block Whittaker's white chocolate and raspberry chocolate


  1. Preheat the oven to 170C.  Grease and line baking sheets with baking paper.
  2. Place the flour and sugar in the bowl of a stand mixer.
  3. Tip in the butter, lime juice and zest and mix on low speed.
  4. Add the egg and egg yolk and continue to mix on a low speed until a firm dough starts to form.
  5. Stop the mixer and take the dough out onto a floured board.
  6. Divide the dough into 1/4s; then 1/8s and then 1/16s. ie.  you will have 16 even blobs of dough!
  7. Roll each blob out into a long finger shape and place on the baking sheet.
  8. Once they are all rolled, place in the oven for 10minutes until just starting to colour and are firm to touch.
  9. Cool for 5 minutes on the tray and then transfer to a rack.
  10. Melt the white chocolate.  Use a palette knife to dap the chocolate onto each log biscuit.  The white chocolate is lovely and sweet and the raspberry gives a little crunch.

Recipe Notes

If you don’t have access to Whittaker’s then use regular white chocolate and pop freeze dried raspberries on top!



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